No-bake Buckwheat Brownie Bars

Gluten-free dessert bars with toasted oats and buckwheat groats.

These bars have everything I want in a dessert, chocolate, peanut butter and crunch! They’re really simple to throw together, and I store them in the fridge for whenever I need a mid-day or after dinner snack.

Makes 9 bars


1 cup buckwheat groats

1 cup rolled oats

1 cup pitted medjool dates (about 10-15)

½ cup 70% cocoa chocolate

½ cup cocoa powder

¼ cup (heaping) peanut butter

¼ cup coconut oil


1. Boil 1 ½ cups water and pour over medjool dates to soften, set aside to cool.

2. In a saucepan over medium heat, melt the coconut oil, peanut butter and chocolate. Set aside to cool.

3. Add the buckwheat groats and oats to a saute pan and toast over medium heat. Stir occasionally, until fragrant. About 3 minutes.

4. Once all is cooled, drain the dates and add to a high speed blender or food processor with the chocolate, peanut butter, coconut oil and cocoa powder.

5. Process to a smooth mixture. Add the oats and buckwheat groats and pulse until combined.

6. Add to a 9x9 inch baking dish and flatten to fill the pan. Let set in the refrigerator for at least 30 minutes. Slice and enjoy.